Top Stories: EFSA rejects majority of 442 health claim petitions; FDA proposes draft menu and vending machine calorie labeling requirements; Antibiotics ban bad for animals, consumers
April 22, 2011
HEADLINES
EFSA rejects majority of 442 health claim petitions
On April 8, the European Food Safety Authority’s (EFSA) NDA (Dietetic
Products, Nutrition and Allergies) panel published the outcome of the
evaluations of a fourth series of “general function” health claims proposed
for use on food products. The panel rejected most of the 442 proposed health
claims.
The 442 claims assessed relate to health relationships in such areas as
protection against oxidative damage to body cells, contribution to either
cognitive or bowel function, and maintenance of normal blood cholesterol
levels. These opinions will help inform future decisions of the European
Commission and EU Member States, which are responsible for the authorization
of the claims. EFSA will finalize the evaluation of the remaining 600 general
function health claims which need to be assessed by June 2011.
The good news is that some of the health claims were accepted. Claims
evaluated with a favorable outcome include the relationship between walnuts
and improved function of blood vessels, the antioxidant effects of
polyphenols found in olive oil on LDL cholesterol, and the relationship
between caffeine and alertness and caffeine and increased physical endurance.
The expert panels also concluded that a number of claims based on the
replacement of certain nutrients were supported by sufficient scientific
evidence, including the replacement of digestible starch by resistant starch
to lower the increase of blood glucose levels after meals, the replacement of
saturated fatty acids with mono- and polyunsaturated fatty acids to maintain
normal blood cholesterol levels, as well as the role of a range of sugar
replacers (e.g., xylitol or sorbitol) in maintaining tooth mineralization or
lowering the increase of blood glucose levels after meals.
Like previous evaluations, many of the unfavorable opinions in this series
were linked to the poor quality of the information provided to EFSA.
Information gaps included, for instance, the inability to identify the
specific substance on which the claim is based, the lack of evidence that the
claimed effect is indeed beneficial to the maintenance or improvement of body
functions, or the lack of precision regarding the health claim being made. In
addition, some claims were outside the scope of the current legal framework.
EFSA and its scientific experts are pursuing dialogue with stakeholders to
further explain their work and to provide applicants with additional guidance
on preparing applications. Following consultations carried out in 2010, EFSA
will launch three additional online consultations later this month on
guidance for health claims related to 1) bone, joint and oral health 2)
oxidative damage and cardiovascular health, and 3) satiety, weight management
and blood glucose concentrations.
Press release
FDA proposes draft menu and vending machine calorie labeling
requirements
The U.S. Food and Drug Administration (FDA) on April 1 issued two
proposed calorie labeling regulations for menus and menu boards in chain
restaurants, retail food establishments, and vending machines, and it invites
the public to comment on them. Menu labeling became a requirement with the
signing into law of the Patient Protection and Affordable Care Act in March
2010.
Under the menu labeling rule, chain restaurants and similar retail
food establishments such as fast food restaurants, bakeries, coffee shops,
and certain grocery and convenience stores with 20 or more locations doing
business under the same name would be required to post calorie information on
menus and menu boards. Movie theaters, airplanes, bowling alleys, and other
establishments that do not sell food as a primary purpose would be exempt
from the rule. The second rule that the FDA proposed concerns calorie posting
for food sold in vending machines and would require that vending machine
operators who own or operate 20 or more vending machines post calorie
information for the food sold in vending machines unless the information is
already visible on the individual packages of the food.
“These proposals will ensure that consumers have more information when
they make their own food choices,” said Kathleen Sebelius, Dept. of Health
and Human Services Secretary. “Giving consumers clear nutritional information
makes it easier for them to choose healthier options that can help fight
obesity and make us all healthier.”
In addition to listing calorie counts on menus and menu boards,
statements about the suggested daily calorie intake would be posted. Also,
food establishments would have to post that additional nutritional
information is available upon request. The FDA proposes that the following
statement on daily caloric intake be posted on menus and menu boards: “A 2,000
calorie diet is used as the basis for general nutrition advice; however,
individual calorie needs may vary.”
The public can comment on the proposed regulations and on whether
additional types of food establishments should or should not be covered by
the new rule. Visit www.regulations.gov to submit a comment. The deadline to
submit comments on the proposed rule for menu labeling (docket number
FDA-2011-F-0172) is June 6, 2011, and the deadline to submit comments on the
proposed rule for vending machines (docket number FDA-2011-F-0171) is July 5,
2011. The FDA reports that it plans to issue final rules before the end of
2011. Comments can also be mailed to The Division of Dockets Management,
HFA-305, Food and Drug Administration, 5630 Fishers Lane, Room 1061,
Rockville, MD 20852. Include the appropriate docket number on your
correspondence.
FDA press release
Antibiotics ban bad for animals, consumers
Rep. Louise Slaughter, D-N.Y., as she has in the past few Congresses,
is proposing to limit the use of certain classes of antibiotics in animal
agriculture. Legislation she introduced in early March would ban the use in
livestock and poultry of seven classes of antibiotics. In the newest
ePerspective post, Doug Wolf, President of the National Pork
Producers Council (NPPC), argues that there’s no science behind her claims
that antibiotic use in food-animal production is causing antibiotic
resistance in people. The U.S. pork industry believes that more research is
needed on the causes of antibiotic resistance before any antibiotics are
banned or restricted from use in food-animal production. Indeed, the risk of
not using antibiotics may outweigh any risk of using them. Wolf believes that
taking away important animal health products, as Slaughter’s bill proposes,
would be bad for animals, bad for farmers, and bad for consumers. What are
your thoughts on the issue? Do the benefits of animal antibiotics outweigh
any potential risks? Share your opinions at IFT’s ePerspective.
Wolf’s ePerspective
RESEARCH
Antibiotics ban bad for animals, consumers
Roasting peanuts for 40–50 minutes produced large amounts of N- and
O-heterocyclic compounds, especially pyrazine compounds that are the
predominant volatiles responsible for the roasted/nutty flavor of aromatic
roasted peanut oil, report researchers in a study published online early in
Journal of Food Science.
The researchers, who are with Jiangnan University and Shandong Luhua
Group Co. Ltd., both in China, used gas chromatography–mass spectrometry
combined with headspace solid phase microextraction to identify the volatiles.
The relative percentage area of N-heterocyclic compounds was 61.68% and
O-heterocyclic compounds were 24.57%. They found that 20 pyrazines contributed
to the roasted/nutty flavor. The results also showed that the concentrations
of compounds that increased significantly during the roasting process were
Maillard reaction compounds and compounds derived from Strecker degradation
and lipid peroxidation.
Aromatic roasted peanut oil is an edible oil that is popular in China.
A strong nutty and roasted flavor is characteristic of it.
Abstract
Soy foods market slumps in U.S., reports Mintel
According to a new report from Mintel and data from SPINS, the soy
food and beverage market declined 16% from 2008 to 2010. While some of this
decrease is due to the recession and consumers cutting back on premium-priced
soy items, competition from other heart-healthy foods and good-tasting,
soy-free milk alternatives is also challenging the industry and hampering soy
sales.
Looking ahead, Mintel expects that the market for soy food and
beverages to decline another 17% from 2010 to 2012. This is primarily due to
several factors including competitive non-soy-based product threats, higher
ingredient prices passed on to consumers, soy burnout, and soy allergies.
“Aside from the depressed economy, consumers are experiencing soy
burnout,” says David Browne, Senior Analyst at Mintel. “Not too long ago,
American consumers were told soy is a ‘super food’ that they can’t get enough
of, but now they’re hearing that they may be getting too much. With soy
aversion now a relevant concern, there are tons of competitive products
available that have made it easy to switch to something new.” In terms of
household usage, soy sauce is the most widely used soy product (42%),
followed somewhat distantly by soy-based products that feature soy’s
flavor/characteristics more prominently, including soymilk (19%), soy
protein-based energy bars (15%), and edamame (14%).
“Product developers may be able to gain new users by blending soy
ingredients with nuts and grains to create innovative, better tasting, and
possibly more affordable food and beverages,” adds David Browne. “Among those
who prefer alternatives to soy, 34% report having a preference for other
non-dairy milk, such as coconut milk or oat milk and 21% specifically prefer
almond milk.”
Press release
Functional foods potential boosts interest in vitamin
K-2
According to Innova Market Insights, vitamin K-2 appears to be the
next big thing in functional foods as evidence has grown about its beneficial
role in bone and cardiovascular health. It is already finding increasing use
in dietary supplements, but its early 2011 award of GRAS status for dairy
foods in the United States, following on from its EU Novel Foods approval in
2009, along with the rising number of natural and synthetic branded
ingredients now appearing on the market, seems to be pointing in that
direction.
The number of product launches containing vitamin K-2 remains
relatively limited globally, although the Innova Database indicates that
introductions recorded rose by more than 40% in 2010. The key focus to date,
according to a review of the launches highlighted by Innova Market Insights,
has been in dietary supplements, including sports nutrition lines, with a
growing range of products appearing that focus on the use of natural vitamin
K-2 derived from the traditional Japanese soy-based health food natto. The
U.S., with its large and highly developed supplements market, has been
particularly active in this area.
Meanwhile, an increasing number of vitamin K-2 ingredient suppliers
have been actively promoting its use and benefits, and the market remains
highly branded with natural products such as Nattopharma of Norway’s
MenaQ7 and Danisco’s ActivK, as well as more cost-effective
synthetic lines such as Kappa’s K2 MK-7, also to be marketed by
Danisco, following an agreement in March 2011. While the natural version is
most suited to manufacturers wanting to focus on a natural label, the less
expensive synthetic lines may prove a better approach for developing mass
market use.
According to Lu Ann Williams, Research Manager, Innova Market
Insights, vitamin K-2–fortified food and drink product launches are likely to
start imminently in the U.S. following the recent GRAS approval of
Nattopharma’s MenaQ7 for use in dairy foods. “Dairy is an excellent
starting point, appearing to be well suited as a delivery system for vitamin
K-2 because of the strong existing links between dairy products and bone
health, and the natural levels of calcium and vitamin D in many dairy lines,
which can act synergistically with vitamin K,” said Williams. “Meanwhile in
Europe, work is still ongoing on a heart-health claim for vitamin K-2, which
will extend its potential still further if it is granted by the European Food
Safety Authority (EFSA), as hoped, during 2011.”
Innova Database
Low-fat dairy products may benefit blood pressure
Consuming low-fat dairy may help decrease the risk of high blood pressure,
according to research published online early in Journal of Human
Hypertension. The researchers at the Dept. of Nutrition and Dietetics,
Southern Clinical School of Medicine, Monash University, Victoria, Australia,
also report that regardless of fat content, fluid dairy foods, including
low-fat and full-milk and yogurt, are associated with a reduced risk of
elevated blood pressure.
The researchers conducted a systematic review and meta-analysis that
looked at the relationship between dairy food intake, specifically low-fat
and high-fat dairy foods as well as cheese and fluid dairy foods like milk
and yogurt, and the development of elevated blood pressure in adults by
reviewing previously published observational studies. They selected five
cohort studies for inclusion, which covered nearly 45,000 subjects and 11,500
cases of elevated blood pressure. The National Health and Medical Research
Council, Australia, funded the research.
Abstract
Press release
Omega-3 consumption may prevent obesity-related chronic
diseases
A study published in the European Journal of Clinical
Nutrition shows that a high intake of omega-3 fats may help prevent
obesity-related chronic diseases such as diabetes and heart disease. The fats
the researchers were interested in measuring were those found in salmon,
sardines, and other fatty fish: docosahexaenoic acid, or DHA, and
eicosapentaenoic acid, or EPA. The researchers analyzed data from a
community-based study of 330 people living in the Yukon Kuskokwim Delta
region of southwest Alaska, 70% of whom were overweight or obese. The
participants provided blood samples and health information via in-person
interviews and questionnaires. Diet was assessed by asking participants what
they ate in the past 24 hrs and asking them to keep a food log for three
consecutive days. Height, weight, percent body fat, blood pressure, and
physical activity were also measured. The median age of the participants was
45, and slightly more than half were female.
“Because Yup’ik Eskimos have a traditional diet that includes large
amounts of fatty fish and have a prevalence of overweight or obesity that is
similar to that of the general U.S. population, this offered a unique
opportunity to study whether omega-3 fats change the association between
obesity and chronic disease risk,” said lead author Zeina Makhoul, a
postdoctoral researcher in the Cancer Prevention Program of the Public Health
Sciences Division at the Fred Hutchinson Cancer Research Center in Seattle,
Wash.
The researchers found that in participants with low blood levels of
DHA and EPA, obesity strongly increased both blood triglycerides (a blood
lipid abnormality) and C-reactive protein, or CRP (a measure of overall body
inflammation). Elevated levels of triglycerides and CRP increase the risk of
heart disease and, possibly, diabetes.
The researchers found that obese persons with high blood levels of
omega-3 fats had triglyceride and CRP concentrations that did not differ from
those of normal-weight persons. It appeared that high intakes of omega-3-rich
seafood protected Yup’ik Eskimos from some of the harmful effects of obesity.
While Yup’ik Eskimos have overweight/obesity levels similar to those in the
United States overall, their prevalence of type-2 diabetes is significantly
lower—3.3% versus 7.7%.
“While genetic, lifestyle, and dietary factors may account for this
difference,” said Makhoul, “it is reasonable to ask, based on our findings,
whether the lower prevalence of diabetes in this population might be
attributed, at least in part, to their high consumption of omega-3-rich
fish.”
Abstract
Walnuts may be the top nut for heart-healthy
antioxidants
A study presented at the 241st National Meeting & Exposition of the
American Chemical Society shows that walnuts may have a combination of more
healthful antioxidants and higher quality antioxidants than any other nut.
Joe Vinson, University of Scranton, analyzed antioxidants in nine
different types of nuts: walnuts, almonds, peanuts, pistachios, hazelnuts,
Brazil nuts, cashews, macadamias, and pecans. Walnuts had the highest levels
of antioxidants. He also found that the quality, or potency, of antioxidants
present in walnuts was highest among the nuts. Antioxidants in walnuts were
2–15 times as potent as vitamin E, renowned for its powerful antioxidant
effects that protect the body against damaging natural chemicals involved in
causing disease.
“Walnuts rank above peanuts, almonds, pecans, pistachios, and other
nuts,” said Joe Vinson, who did the analysis. “A handful of walnuts contains
almost twice as much antioxidants as an equivalent amount of any other
commonly consumed nut. But unfortunately, people don’t eat a lot of them. This
study suggests that consumers should eat more walnuts as part of a healthy
diet.”
Vinson noted that nuts in general have an unusual combination of
nutritional benefits—in addition those antioxidants—wrapped into a convenient
and inexpensive package. Nuts, for instance, contain plenty of high-quality
protein that can substitute for meat; vitamins and minerals; dietary fiber;
and are dairy- and gluten-free. Years of research by scientists around the
world link regular consumption of small amounts of nuts or peanut butter with
decreased risk of heart disease, certain kinds of cancer, gallstones, type 2
diabetes, and other health problems.
Press
release
NUTRITION
USDA funds more fruits and veggies for school kids
U.S. Agriculture Secretary Tom Vilsack has announced that the USDA
will expand assistance to state agencies for schools operating USDA’s Fresh
Fruit and Vegetable Program in the 2011/2012 school year. The $48 million
increase in funding for the Fresh Fruit and Vegetable Program represents a 40%
increase since the last fiscal year.
“Improving the health and nutrition of our kids is a national
imperative and by providing schools with fresh fruits and vegetables that
expand their healthy options, we are helping our kids to have a brighter,
healthier future,” said Vilsack. “Every time our kids eat a piece of fruit or
a vegetable, they are learning healthy eating habits that can last a
lifetime.”
The Fresh Fruit and Vegetable Program operates in selected low-income
elementary schools in the 50 States, the District of Columbia, Guam, Puerto
Rico, and the Virgin Islands. This year, USDA plans to provide $158 million
in assistance to state agencies. States then select schools to participate
based on criteria in the law, including the requirement that each student
receives between $50 and $75 worth of fresh produce over the school year.
Depending on enrollment and the allotment spent on each child, the
USDA estimates the expanded assistance could help schools serve additional
600,000–950,000 students in school year 2011–2012.
Press release
Potato consumption in children’s meal may improve diet
Research presented at The Federation of American Societies for
Experimental Biology (FASEB) Conference in Washington, D.C., April 9–13,
2011, demonstrates that consumption of white potatoes (non-fried) by children
does not displace other vegetables from children’s meals. In fact, meals that
contain white potatoes contain more servings of other vegetables, and are
significantly higher in potassium, fiber and vitamin C. Both potassium and
fiber were identified as nutrients of concern in the 2010 Dietary Guidelines,
released January 31, 2011.
“Potatoes belong in the diet. Children who consume white potatoes have
more nutrient-dense diets, overall, and they actually eat more of other
vegetables,” said lead researcher Adam Drewnowski, Ph.D. “There were no
differences in the prevalence of overweight or obesity between children who
did and did not consume potatoes.”
Researchers studied more than 11,500 children ages 5–18 years of age
using data from four cycles of the National Health and Nutrition Examination
Survey (NHANES) 2001–2008. The data set included information on more than
57,000 individual meals in which white potatoes could be baked, boiled,
mashed or roasted but not fried. Separate analyses were conducted for
lunch-time and dinner-time meals and at-home and away-from home, including
school lunches. The study showed that children’s weekday lunches, which
included white potatoes, generally had more other vegetables than did weekday
lunches without white potatoes.
The study was funded by the United States Potato Board.
Press release
Pistachios may help with weight management
In a first-of-its-kind study with nuts, randomized controlled-feeding
research conducted by the Agricultural Research Service (ARS) of the U.S.
Dept. of Agriculture (USDA) found that fat in pistachios may not be
completely absorbed by the body. The findings indicate that pistachios may
actually contain fewer calories per serving than originally thought,
reinforcing that pistachios are one of the lowest calorie nuts with 160
calories per 30 g serving (approximately 1 oz). The study was presented on
April 11 at the Experimental Biology conference in Washington, D.C.
The research measured the energy value of pistachios by feeding 16
healthy adults the nuts as part of a controlled diet and calculating the
energy value from differences in energy excretion during the dietary
treatment timeframe. The resulting energy value of one 30 g serving of
pistachios was 5.9% less than previous calculations.
“Existing scientific research indicates that fat from nuts is poorly
absorbed through the gastrointestinal tract,” said lead ARS researcher David
J. Baer, Ph.D., Supervisory Research Physiologist with the Beltsville Human
Nutrition Research Center. “This study confirms that the fat from pistachio
nuts, specifically, is not completely digested or absorbed, resulting in a
lower energy value.” Additional data from this study presented at
Experimental Biology reinforced the heart-health benefits of pistachios. The
ARS researchers found that when healthy individuals included 1.5 and 3 oz of
pistachios into their typical American diet, cardio-supportive results were
shown.
Press release
Candy consumption may not negatively affect health
A study published in Nutrition Research shows that candy
consumption may not be associated with body weight measures, risk factors for
cardiovascular disease, or metabolic syndrome in U.S. adults. The study
examined the association of candy consumption (broken into three categories:
total candy, chocolate, or sugar) on total energy intake (calories), nutrient
intake, diet quality, weight status, cardiovascular disease risk factors, and
metabolic syndrome in more than 15,000 U.S. adults 19 years of age and older
based on 1999–2004 National Health and Nutrition Examination Survey (NHANES)
data.
Results of the study showed that while candy contributed modestly to
caloric intake on days it was consumed, there was no association of total
candy intake to increased weight/BMI—suggesting that over time, consumers
were able to balance longer-term caloric intake. This is an important finding,
as the recently released 2010 Dietary Guidelines for Americans (DGA)
emphasize the concept that calorie balance over time is the key to weight
management.
“The DGAs devote a whole chapter to helping consumers understand the
key principles of weight management: Know how many calories your body needs,
learn the calorie content of foods and beverages, and recognize the
correlation between the two,” said Roger A. Clemens, President-Elect of the
Institute of Food Technologists. “It’s all about balance, moderation, variety
in the diet, and physical activity—and this study suggests some candy
consumers may understand how to navigate the calorie equation.”
Other findings include:
- Cardiovascular Risk Factors. Candy consumers were
found to have a 14% decreased risk of elevated diastolic blood pressure and
lower C-reactive protein (CRP) levels than non-candy consumers.
- Metabolic Syndrome. Chocolate candy consumption
was associated with a 15% reduced risk of metabolic syndrome.
- Diet Quality. Measured by the Healthy Eating Index
2005 (HEI-2005), the study found that diet quality was not affected by total
candy or chocolate candy consumption when consumed within energy limits.
Abstract
Increased added sugars intake may parallel trends in weight
gain
A study reported at the American Heart Association’s Nutrition,
Physical Activity, and Metabolism/Cardiovascular Disease Epidemiology and
Prevention 2011 Scientific Sessions shows that weight gain in adults may
coincide with increased consumption of added sugars. Added sugars are sugars
and syrups added to foods during processing, preparation, or at the
table.
The researchers reviewed added sugars intake and patterns of body
weight over 27 years using data collected in the Minnesota Heart Survey, a
surveillance study of adults, aged 25–74, living in the Minneapolis-St. Paul
metropolitan area. Dietary intake was assessed by a 24-hr recall. The heart
survey includes six surveys looking at subjects’ diet, height, and weight. The
surveys were conducted in 1980–82, 1985–87, 1990–92, 1995–97, 2000–02, and
2007–09.
The researchers found that added sugars intake increased along with
BMI levels in men and women. Over the 27 years, added sugars consumption
increased among men and women and in all age groups. But added sugars intake
leveled off between 2000-02 and 2007-09 surveys in men and women. Average BMI
leveled off in women, which paralleled their added sugars intake; however,
BMI in men continued to increase, while calories consumed from added sugars
declined by 10.5% in the 2007–09 survey compared to the 2000–02 survey.
In the 2007–09 survey, men consumed about 15.3% of their daily
calories from added sugars, representing a substantial 37.8% increase from
1980–82. Among women, added sugars intake changed from 9.9% of total calories
in 1980–82 to 13.4% of total calories in 2007–09. Across all survey years,
women consumed less added sugars than men, while younger adults consumed more
added sugars than older adults.
“Added sugars consumption increased over 20 years,” said Wang.
“Although it declined slightly after 2000-02, the consumption of added sugars
remained high among the Minnesota residents studied. Although other lifestyle
factors should be considered as an explanation for the upward trend of BMI,
public health efforts should advise limiting added sugar intake.”
Press release
NEW RETAIL PRODUCTS
Campbell Soup introduces two new flavors in V8
V-Fusion
Campbell Soup Co. has launched two new varieties of V8
V-Fusion, a vegetable and fruit juice. The two new flavors are
Concord Grape Raspberry and Concord Grape Raspberry Light.
The new flavors are made by blending grape juice with the juice of apples,
raspberries, sweet potatoes, carrots, and other fruit and vegetable juices
for grape taste with a twist. Both new flavors are available in 46-oz
bottles, and V8 V-Fusion Concord Grape Raspberry will be available
in 8-oz slim cans starting July this year.
The company is also expanding the number of V8 V-Fusion juice
varieties available in single-serving, 8-oz slim cans to include
Strawberry Banana Light and V8 V-Fusion + Tea Raspberry Green
Tea.
According to the company, each 8-oz glass of V8 V-Fusion
100% juice provides a full serving of vegetables and a full serving of fruit,
while each 8-oz glass of V8 V-Fusion Light juice and V8 V-Fusion
+ Tea beverage contains a combined 0.5 cup serving of vegetables and
fruit. Additionally, the entire line offers essential antioxidant vitamins A,
C, and E, with no added sugar.
Press release
Kellogg’s debuts Eggo FiberPlus waffles
Kellogg’s has expanded the Eggo lineup with the introduction of
Eggo FiberPlus waffles. The new waffles boast the
traditional taste of Eggo waffles, while providing a good source of
fiber—satisfying 35% of the daily recommended value in every serving.
The new Kellogg’s Eggo FiberPlus waffles are available in two
flavors: buttermilk and chocolate chip. The buttermilk variety offers 35% of
the recommended daily value of calcium, while the chocolate chip variety
provides 20% of the recommended daily value of the antioxidants vitamin E and
zinc. Both varieties are a good source of 10 or more vitamins and minerals.
Press release
Izze adds watermelon flavor to sparkling juices lineup
Izze has expanded its line of 50-calorie sparkling juices. New
low-calorie Izze Esque sparkling watermelon flavor hit store shelves
this month. With the new flavor, the Izze Esque lineup now features
four flavors, including sparkling black raspberry, sparkling limon, and
sparkling mandarin.
Izze Esque is available throughout the United States in Whole Foods
Market, as well as in select grocery stores, for a suggested retail price of
$1.39–$1.69 per bottle or $4.99–$5.49 per four-pack.
Press
release
Weaver Popcorn introduces popcorn with olive oil
Weaver Popcorn Co. Inc. is introducing the first microwave popcorn
brand made with olive oil. The new Weaver Gold line comes in two
flavors—Movie Theater Butter and Parmesan with Italian Herbs &
Garlic—and provides the health benefits of olive oil. The company
expects to also introduce Light Butter and Classic Butter
flavors in the near future.
Using olive oil instead of other types of oil, like the palm oil used
by many microwave popcorn brands, means that new Weaver Gold popcorn
is lower in saturated fat. In addition, both Weaver Gold flavors
contain 0 g trans fat per serving. The popcorn is 100% whole grain,
offering a good source of fiber. New Weaver Gold microwave popcorn
made with olive oil is now available at mass market retailers throughout the
United States and online via Amazon.com.
Press
release
T. Marzetti debuts refrigerated Simply Dressed salad
dressing
T. Marzetti Co. introduces Simply Dressed—a new line of
refrigerated salad dressings. Made with a minimal number of all-natural
ingredients, such as extra virgin olive oil, canola oil (source of omega-3
ALA), and sea salt, Simply Dressed offers 10 varieties to complement
any salad or meal. In addition, the dressings don’t contain preservatives,
trans fats, high fructose corn syrup, MSG, or artificial flavors.
The Simply Dressed line includes: Pomegranate, Greek Feta,
Champagne, Strawberry Poppyseed, Ginger Sesame, Blue
Cheese, Ranch, Caesar, Balsamic, and Coleslaw. Simply
Dressed is available in the refrigerated section of grocers’ produce
departments for a suggested retail price of $3.79–$4.49 per 12-oz bottle
throughout the United States.
Press release
KonaRed launches its antioxidant beverage
KonaRed announced today the launch of its eponymous 100% natural
antioxidant beverage. The crisp, berry-flavored taste of KonaRed
comes from the ripe, cherry-like fruit of the coffee plant that surrounds the
bean. CEO and co-founder Shaun Roberts rediscovered the coffee plant
superfruit in the mineral-rich soil of Hawaii’s Big Island coffee
plantations.
The beverage is made with 100% natural juice, blended with other
fruits, including pineapple, apple, and raspberry, and contains no coffee
beans, no preservatives, and no added sugar or caffeine. KonaRed is
high in antioxidants including quinic acid, chlorogenic acid, and ferulic
acid. KonaRed is now available in 16-oz bottles and 3-oz wellness
shots in grocery, convenience, and health food stores in Hawaii, California,
and Texas. The 16-oz bottle is $4.99 and 3-oz wellness shots are $2.99. The
company plans to roll out stick packs and nutritious chews later this year.
Press
release
COMPANY NEWS
Givaudan helps manufacturers achieve sugar reduction
goals
Givaudan is expanding its TasteSolutions Health and Wellness program
by increasing investment and resources in taste technology to address food
manufacturers’ sweetness challenges.
The company continues to grow its discovery program to develop new
natural ingredients from botanical sources and biotechnology. Givaudan also
has a pipeline of artificial molecules and GRAS regulatory approval for a new
sweetness modifier to add to its existing flavor ingredients palette to help
create sweetness and mouthfeel solutions for sugar reduction.
These initiatives are in response to increasing consumer demand for
food and beverage products which are perceived as healthier—yet do not
compromise on taste. Over the past year, there has been an additional
challenge as sugar prices have increased significantly and, in some countries,
sugar itself is in short supply.
“There is already a trend towards reduced-sugar products and the
spectacular rise in sugar prices over the last year is accelerating this
pattern,” says Mike Size, Global Head of Beverages. “We can help customers
mitigate rising raw material prices and obtain the great taste and mouthfeel
they expect in foods and beverages by enhancing sweetness in low-sugar
applications through novel ingredients and building-blocks to bring the taste
profile as close as possible to full-sugar.”
Press release
Subway reduces sodium in menu offerings
Subway, the world’s largest restaurant chain (by store count),
announced a 28% reduction of sodium in its Fresh Fit sandwiches line. In
addition, the fast-food chain has removed 15% of sodium across the board in
its core sandwiches. The reduced-sodium offerings will eliminate 450 tons of
sodium each year compared to sodium levels three years ago.
“Through the years, consumers have looked to Subway for fresh and
healthier food options,” said Tony Pace, Subway Franchisee Advertising Fund
Chief Marketing Officer. “In a continual effort to exceed their expectations,
we felt it was important to take this leadership role in terms of sodium
reduction. This is another manifestation of Subway’s mission to provide
consumers with an abundance of made-to-order, flavorful and nutritious
choices that they’ll enjoy eating.”
The announced reductions show the chain’s commitment to support the
National Salt Reduction Initiative (NSRI). The brand has already met the 2012
sodium benchmarks and will meet the 2014 benchmarks set forth. Subway is
working on future sodium reductions as well as identifying opportunities to
further enhance its nutritious offerings.
Press release
Danisco, Arboris announce phytosterol business
agreement
Danisco and Arboris have signed a long-term agreement whereby Arboris
will produce pine-derived phytosterols that Danisco will brand and market the
ingredient.
“While markets in Europe and, to some extent, the U.S. have seen good
penetration, many parts of Asia, Eastern Europe, and South America have yet
to experience a broader adoption of phytosterols,” said Patrick Veau, VP
Health & Nutrition, Danisco. “Danisco’s global presence and strong
application know-how, combined with Arboris’ ability to supply high-quality
products, will ensure that no country needs to miss out on one of the most
effective functional food ingredients to lower cholesterol.”
Danisco will launch the new phytosterol range in May 2011 as part of
the company’s cardiovascular health platform.
Press release
DSM’s Fruitflow wins the 2011 Nutraward
DSM’s Fruitflow, a natural, water-soluble patented tomato
concentrate, took home the Nutraward for Best New Ingredient at the Nutracon
conference in Anaheim, Calif., on March 10. Judged by a scientific panel and
voters on the Nutracon website, Fruitflow was chosen best amongst 12
new ingredients that competed for the top spot.
“By helping to keep the platelets smooth, Fruitflow has been
shown to maintain healthy platelet function in two published human studies,”
said Reto Rieder, Senior Marketing Manager, DSM Nutritional Products. “The
impressive clinical data and safety profile resulted in EFSA awarding
Fruitflow one of the first approved Article 13.5 health food claims
in Europe.”
DSM
GLG Life Tech, IFF team up on new flavor modulator
technology
GLG Life Tech Corp. has announced the collaboration with International
Flavors and Fragrances (IFF) to develop the extraction capability for
high-grade Rebaudioside C extract for use by IFF as a flavor modulator.
IFF creates flavors and fragrances used in a wide variety of consumer
products and packaged goods. GLG and IFF have joined forces to leverage each
company’s strengths in order to pursue exploration and commercialization of
Rebaudioside C, one of the 11 primary glycosides in the stevia leaf. Found in
the by-product of Rebaudioside A production, Rebaudioside C is produced
through advanced glycoside isolation and specialized extraction processing.
While in itself not a sweetener, Rebaudioside C has been trialed with
nutritive sweeteners and shown to enable a 20–25% reduction in calories.
“We are pleased to be working with IFF on this new opportunity,” said
GLG VP of Technology Kevin Li. “Our industry leading capabilities in the
separation of steviol glycosides, production quality, and scale coupled with
IFF’s global capabilities in innovation, advanced flavor systems, and
application possibilities for high purity Rebaudioside C make this an
exciting global opportunity.”
The two companies have signed an agreement for the development of
high-purity Rebaudioside C extract to meet IFF product specifications. If the
development is successful, the parties have negotiated preliminary heads of
terms for a supply agreement including exclusive supply to IFF for
high-purity Rebaudioside C as a flavor modulator.
Press release
UMass opens Clydesdale Center for Foods for Health &
Wellness
At a special ceremony on April 8, the University of Massachusetts
Amherst opened its new $5.6 million, state-of-the-art Clydesdale Center for
Foods for Health & Wellness, with support from top leaders in the food
industry and alumni. The center features 7,800 sq ft of new and renovated
chemistry, microbiology and biology laboratory space for research in
developing healthier and safer foods.
The new center, based in Chenoweth Laboratory, is named for
Distinguished University Professor Fergus Clydesdale, retired food science
researcher, department chair and expert advisor on domestic and international
food quality, safety, regulation and policy.
“Foods are such an important factor in health and wellness, it is
critical we find ways to make our food supply healthier and safer while also
keeping it acceptable to consumers and affordable to all,” said Food Science
Department Chair Eric Decker. “Establishing the Clydesdale Center is a
terrific example of a research and development partnership between the
university, the food science department, its alumni and the food industry to
make foods part of our preventive health care strategy.”
The Clydesdale Center includes six named laboratories, one each for
food science industry partners ConAgra, Kraft and PepsiCo, and three named
for alumni and major donors Charlie and Mickey Feldberg, Gil and Carol
Leveille and Karakian “Cutty” Bedrosian. A four-year, $1.8 million fundraising
campaign by the food science department was capped when renovations began in
2009, Decker said. UMass Amherst matched that $1.8 million contribution to
establish the $3.6 million Clydesdale Center. The university provided an
additional $2 million to renovate the third floor of Chenoweth Lab.
Of three new food science labs on the second floor of Chenoweth
Laboratory, two will be occupied by researcher Julian McClements and one by
Yeonhwa Park. The third floor will house food scientist Hang Xiao’s research
laboratory and a teaching lab.
The UMass Amherst food science department is widely recognized as one
of the best in the nation, including an outstanding assessment of its
doctoral program by the prestigious National Research Council. The department
is also the oldest in the country, founded in 1918. Decker notes that
undergraduate enrollment has tripled in the past 5 years from 25 to 80, and
food scientists routinely visit from all over the world to benefit from UMass
expertise. A new website dedicated to the Clydesdale Center can be viewed at
www.umass.edu/foodsci/clydesdale-center.
Press release
IFT & MEETING NEWS
Gain a comprehensive overview of ingredient applications with
IFT’s Short Course
Sign up for one of IFT’s most successful Short Courses. Held June
10–11 in New Orleans, “Ingredient Applications for Product Innovation and
Consumer Health” will guide you through creating product differentiation
within your own product portfolio, and help you gain a deeper understanding
of the relationships between ingredients, their formulations, and their
applications in successfully developing healthy food products.
Register for “Ingredient Applications for Product Innovation and
Consumer Health,” or find descriptions of all nine of IFT’s Pre-Annual
Meeting Short Courses, at ift.org/IFT11.